Chickpeas and Paneer Cutlets
Cutlets made with chickpeas and paneer served with yoghurt and cream based salad and fresh arugula.
Equipment
- Mixing bowl
- Pan
- Knives and Cutting Board
- Julienne Cutter
- Spatula and Spoons
- Masher
Ingredients
Ingredients needed to make Chickpeas and Paneer Cutlets
- 4 Cups Boiled Chickpeas
- 2 Medium-Sized Potatoes; boiled
- 2 Cups Paneer
- 1½ tsp Salt
- 3-4 Green Chillies; Finely Chopped
- 3-4 tbsp Finely Chopped Fresh Coriander Leaves
- 1 tsp Red Chiili Flakes
- 1 tsp Roasted Cumin Powder
- 1 tsp Chaat Masala
- Oil; for pan-frying the cutlets
Ingredients needed to make Cabbage and Carrot Salad
- 1½ Cups Thinly shredded Cabbage
- 1½ Cups Julienned Carrots
- Salt; to taste
- 1 tbsp Finely chopped coriander leaves
- 250 gm Yoghurt
- 2 tbsp Fresh Cream
Additionally
- Fresh Arugula Leaves
Instructions
Method to make Chickpea and Paneer Cutlets
- Combine chickpeas, potatoes and paneer in a mixing bowl.
- Mash them.
- Add salt, green chillies, coriander leaves, chaat masala, cumin powder, and red chilli flakes.
- Mix well.
- Heat a pan and brush some oil.
- Take portions of the prepared mix. Round and flatten.
- Place them on a medium hot pan. Drizzle some oil along the edges and on the cutlets.
- Pan fry on medium heat, till the cutlets turn golden brown and crispy.
Method for making yoghurt and cream based Salad
- In a mixing bowl, add thinly sliced cabbage and julienned carrots.
- Add yoghurt and cream.
- Add salt and coriander leaves. Mix.
- Cover and leave it for about 5 minutes. The vegetables will release water and make the mix a bit loose.
- Mix well and serve.